White Bean Soup with Kale and Chorizo

Rating: 4.5 stars
37 Ratings
  • 5 star values: 19
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
total time: 20 mins
Yields: 4 servings (serving size: about 1 1/4 cups)

Be sure to use smoked Spanish chorizo in this delicious soup recipe, not raw Mexican chorizo.


2 ounces Spanish chorizo sausage, finely chopped

1 cup prechopped onion

3 garlic cloves, minced

3 cups fat-free, lower-sodium chicken broth

2 (15-ounce) cans organic cannellini beans, rinsed and drained

4 cups prechopped kale

0.5 teaspoon freshly ground black pepper

Cracked black pepper (optional)


calories 235kcal

fat 7.3g

saturated fat 2.1g

mono fat 3.4g

poly fat 1.2g

protein 13.4g

carbohydrates 30.7g

fiber 7.6g

cholesterol 12mg

iron 3.5mg

sodium 586mg

calcium 157mg

How to Make It

Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.

While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.

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